Method

Place a frying pan over medium heat and pan-fry the chorizo sausages for 10 minutes. As the sausages cook, they will release their oils – these will add a lot of flavour to the finished dish.

Meanwhile, in a small saucepan, heat the baked beans over low heat to warm through. Keep them on low heat while you poach the eggs.

Fill a very wide saucepan with the water. Add the vinegar and bring to a gentle boil over medium heat. Crack one of the eggs into a cup and gently drop it into the boiling water in one fluid movement. Repeat with 1 or 2 more eggs, taking care not to crowd the pan. (Depending on how large the pan is, you could poach 4 eggs at a time.) Cook over a gentle simmer for 3–4 minutes, until cooked to your liking. Use a slotted spoon to remove the eggs to a plate lined with paper towels. Repeat with the remaining eggs.

Divide the baked beans between plates. Place two sausage halves on top of each serving of beans, followed by a couple of poached eggs and a tablespoon of chipotle salsa. Drizzle over the reserved chorizo cooking oils, sprinkle with the chopped coriander and serve with the avocado slices and warmed tortillas on the side.